1. Stamppot: A Hearty Classic with a Plant-Based Twist

Stamppot, one of the most beloved Dutch comfort foods, traditionally combines mashed potatoes with vegetables and sausage. The good news for vegans and vegetarians is that this dish can be easily adapted. The classic version often includes a sausage, but a simple swap of plant-based sausages or even smoked tofu can give you all the flavor without animal products.

You can try a variety of vegetable combinations in your stamppot—kale (boerenkool), carrots and onions (hutspot), or even Brussels sprouts. The mashed potatoes can be prepared with vegan butter or olive oil, and for a creamy texture, you can add plant-based milk like oat or almond milk. Add a dash of nutmeg and you’ve got yourself a warming, plant-based version of a Dutch favorite.

Recipe for Vegan Stamppot:

• 4 medium potatoes (peeled and cubed)
• 1 cup chopped kale (boerenkool) or carrots and onions (hutspot)
• 1 plant-based sausage or smoked tofu
• 1 tbsp olive oil
• Salt and pepper to taste
• Nutmeg (optional)

Instructions:

1. Boil the potatoes and vegetables in a large pot until tender, about 20 minutes.
2. Drain the potatoes and vegetables, then mash them with olive oil, salt, pepper, and nutmeg.
3. Slice the plant-based sausage or smoked tofu and sauté in a pan.
4. Serve the mashed vegetables with the plant-based protein on top for a hearty meal.

2. Vegan Bitterballen: Dutch Snacks with a Plant-Based Twist

Bitterballen are one of the most popular Dutch snacks, typically served at bars and cafes. These crispy, deep-fried croquettes are usually filled with beef or veal ragout, but don’t worry—there’s a vegan version that’s just as delicious. Vegan bitterballen use a filling made from mushrooms, lentils, or soy protein, creating a savory, satisfying bite without any animal products.

These vegan versions maintain the signature crispy exterior and savory flavor of the traditional bitterballen, and they can be served with mustard for dipping—just like the classic dish.

Where to Try:

• De Vegetarische Snackbar in Amsterdam offers a variety of vegan Dutch snacks, including their famous vegan bitterballen.
• Vegan Junk Food Bar is another great spot that serves plant-based versions of Dutch fast food favorites, including bitterballen.

3. Poffertjes: Vegan-Friendly Dutch Pancakes

Poffertjes are another Dutch favorite, typically made with eggs and dairy, but they can easily be adapted for a vegan diet. These small, fluffy pancakes are traditionally served with powdered sugar and butter, but for a plant-based twist, you can use dairy-free butter and a plant-based milk like soy or oat milk. They’re perfect for breakfast or as a sweet snack, and you can even top them with fresh fruit, syrup, or vegan whipped cream for added indulgence.

Recipe for Vegan Poffertjes:

• 1 1/2 cups all-purpose flour
• 1 tbsp sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 cup plant-based milk (soy or oat)
• 2 tbsp melted coconut oil or vegan butter

Instructions:

1. In a bowl, mix the flour, sugar, baking powder, and salt.
2. Add the plant-based milk and melted coconut oil or vegan butter, and whisk until smooth.
3. Heat a poffertjes pan or a regular non-stick pan, and lightly grease it with oil.
4. Pour small amounts of batter into each well of the pan (or make mini pancakes if using a regular pan).
5. Cook for 1-2 minutes on each side until golden brown, then serve with powdered sugar or your favorite toppings.

4. Dutch Haring: A Vegan Alternative

While traditional Dutch haring (raw herring fish) is iconic, there are plant-based alternatives that replicate the salty, briny flavors of the beloved dish. Vegan “haring” is made from marinated vegetables or algae, often accompanied by pickles and onions. This alternative has become more popular in the Netherlands as plant-based diets continue to rise.

Where to Try:

• Meatless District in Amsterdam offers a range of plant-based dishes, and they’re known for their inventive takes on traditional Dutch cuisine, including vegan herring alternatives.

5. Dutch Vegan-Friendly Restaurants to Visit

• De Vegan Junk Food Bar (Amsterdam): This vibrant, trendy spot serves up a variety of vegan takes on classic Dutch fast food, including their vegan bitterballen, frikandellen, and even a plant-based Dutch “cheese” platter.
• Haver Menu (Amsterdam): A fully vegan café that offers a delicious array of plant-based Dutch dishes, including vegan pancakes, stamppot, and hearty stews.
• TerraZen Centre (Amsterdam): If you’re looking for something more international, this place serves delicious plant-based meals inspired by Dutch, Japanese, and Asian flavors, perfect for a more eclectic vegan dining experience.

1. Stroopwafels: A Caramel-Lover’s Dream

One of the most famous Dutch sweets worldwide is the stroopwafel, a crispy yet soft waffle filled with a gooey caramel syrup. This beloved treat originated in the city of Gouda in the 18th century and has since become a signature snack enjoyed by locals and tourists alike.

A traditional stroopwafel consists of two thin, round waffles with a sticky caramel filling sandwiched in between. The waffles have a delicate crunch, while the caramel center is warm and sweet, making it irresistible with a hot cup of coffee or tea.

Where to Try: While you can find stroopwafels in supermarkets and cafes across the Netherlands, the best place to sample these caramel-filled delights is at a local market stall. The Albert Cuypmarkt in Amsterdam is famous for its freshly made stroopwafels, where vendors prepare the treat right in front of you, offering a warm, gooey version that is truly unbeatable.

Recipe for Homemade Stroopwafels:

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup butter
• 1 egg
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 1/4 tsp salt
• 1/4 cup milk
• 1/2 cup brown sugar
• 1/4 cup butter
• 1/4 cup light corn syrup
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat a waffle iron and lightly grease it.
2. In a bowl, mix flour, sugar, butter, egg, vanilla, cinnamon, and salt. Add milk and mix until dough forms. Divide dough into small balls.
3. Place a ball of dough in the waffle iron and press until golden brown, about 2-3 minutes.
4. While the waffles are cooking, prepare the filling by melting brown sugar, butter, corn syrup, and cinnamon over low heat until smooth.
5. Slice each waffle in half horizontally and spread the caramel filling between the two halves. Press together and let cool before serving.

2. Speculaas: Spiced Dutch Cookies

Another beloved Dutch treat is speculaas, a spiced shortcrust cookie that’s often shaped into intricate patterns or festive forms. The flavors of speculaas are warm and aromatic, thanks to the blend of cinnamon, nutmeg, cloves, ginger, and cardamom. These cookies are especially popular during the holiday season but are enjoyed year-round by those with a sweet tooth.

Speculaas cookies are crispy and have a distinct, deep flavor that’s perfect with a cup of coffee. They’re often baked in molds to create fun, decorative shapes like windmills, hearts, or even traditional Dutch figures.

Where to Try: While you can find speculaas at many bakeries and stores, one of the best places to enjoy them is at Kruidvat, a well-known Dutch store that sells a variety of speculaas products. Alternatively, many local bakeries in the Netherlands sell homemade speculaas during the colder months, offering the freshest, most flavorful versions.

Recipe for Homemade Speculaas:

Ingredients:

• 2 cups all-purpose flour
• 1 cup brown sugar
• 1/2 cup butter, softened
• 1 egg
• 1 tbsp cinnamon
• 1 tsp ginger
• 1/2 tsp cloves
• 1/2 tsp cardamom
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, cream the butter and sugar together. Add the egg and mix well.
3. In a separate bowl, combine the flour, spices, and salt. Gradually add the dry ingredients to the wet mixture until a dough forms.
4. Roll out the dough on a floured surface and use cookie cutters to create your desired shapes.
5. Place the cookies on a baking sheet and bake for 10-12 minutes or until golden brown.

3. Dutch Licorice (Drop): An Acquired Taste

While licorice may not be for everyone, drop—Dutch licorice—holds a special place in Dutch culture. Known for its strong, salty flavor, this treat is beloved by many in the Netherlands. Dutch licorice comes in various forms, from sweet to salty, and is often shaped into small rounds, twists, or little coins. It’s not uncommon to find licorice-flavored ice cream or even licorice lollipops, making it an adventurous choice for candy lovers.

Where to Try: Licorice can be found in many shops across the Netherlands, but specialty licorice stores like Hema or Dutch Licorice Store offer a wide variety of options to explore.

Types of Dutch Licorice:

• Zoute Drop: This salty licorice is the most traditional and popular in the Netherlands. It’s an acquired taste, with a sharp, salty flavor that contrasts with the sweetness found in other types of licorice.
• Zoet Drop: A sweeter version of licorice, ideal for those who prefer a milder flavor.

A Brief History of Stamppot

Stamppot, which literally translates to “mash pot,” has deep roots in Dutch culinary traditions. The dish dates back to the 17th century, when the Dutch had a largely agrarian lifestyle. In the colder months, people needed a filling and inexpensive meal to keep them nourished and warm. Mashed potatoes, which were introduced to the Netherlands in the late 17th century, became a popular base for this dish. The Dutch, known for their love of potatoes, began mashing them with various root vegetables and greens that were grown locally, such as kale, sauerkraut, or carrots.

Stamppot was originally a frugal, everyday dish eaten by farmers and working-class families. Over time, it became a comfort food enjoyed across all levels of society. Its versatility allowed it to be adapted to different tastes and preferences, with many variations depending on the region or family tradition. Today, stamppot remains one of the most iconic dishes in the Netherlands, especially popular during the colder months when its warmth and heartiness are most appreciated.

How to Make a Perfect Stamppot

At its core, stamppot is a simple dish made by mashing boiled potatoes with vegetables. While there are many different types of stamppot, the most popular versions typically include a vegetable mixed into the mashed potatoes. The key is to create a smooth, creamy mash with just the right balance of flavors.

Ingredients:

• 2 pounds of potatoes (Yukon Gold or other waxy potatoes work well)
• 2 cups of vegetables (kale for boerenkool stamppot, sauerkraut for zuurkool stamppot, or carrots and onions for hutspot)
• 1-2 sausages (such as rookworst, a traditional Dutch smoked sausage)
• Salt and pepper to taste
• Butter and milk for mashing (optional, depending on your preference)

Directions:

1. Prepare the potatoes: Peel and chop the potatoes into even chunks. Boil them in a large pot of salted water for about 15-20 minutes, or until they are tender and easily pierced with a fork.
2. Cook the vegetables: While the potatoes are boiling, prepare the vegetables. If you’re making boerenkool stamppot, wash and chop the kale into bite-sized pieces. If you’re making hutspot, peel and chop the carrots and onions. Add the vegetables to the pot with the potatoes in the last 5-10 minutes of boiling.
3. Mash the potatoes and vegetables: Drain the potatoes and vegetables, then return them to the pot. Mash everything together until smooth and creamy. Add butter, milk, salt, and pepper to taste, depending on how creamy you like your mash.
4. Cook the sausage: While the mash is being prepared, heat the rookworst sausage in a separate pan. You can either cook it by simmering it in water or grilling it to add a bit of crispness to the skin. Slice the sausage into rounds or serve it whole, depending on your preference.
5. Serve: Spoon the stamppot onto a plate and top with slices of rookworst. Some people like to mix the sausage into the mash, while others prefer it on the side. Serve with a dollop of mustard if you like an extra zing.

Enjoying Stamppot

Stamppot is traditionally enjoyed in the colder months, especially around holidays or during festive gatherings. It’s a dish meant to be shared, bringing warmth and comfort to any meal. The combination of creamy mashed potatoes, hearty vegetables, and smoky sausage makes it a satisfying meal that’s both filling and nourishing.

For many Dutch families, stamppot is a dish that evokes memories of cozy dinners and the joy of being together. Whether enjoyed with a glass of local beer or a warm mug of hot cocoa, this beloved dish is perfect for any cold day. With its simple ingredients and rich flavors, stamppot is not only a traditional Dutch comfort food but also a testament to the country’s ability to create hearty, satisfying meals from humble beginnings.

So, next time you’re looking for a warm and filling dish to enjoy, try making your own stamppot. Whether you stick to the classic kale version or experiment with different vegetables, it’s a dish that’s sure to bring a taste of the Netherlands to your table.

1. Bitterballen

No discussion of Dutch snacks would be complete without mentioning bitterballen. These crispy, golden-brown balls are filled with a rich and creamy mixture of beef ragout and herbs. The outside is perfectly crunchy, while the inside is soft and savory. Served with a small dollop of mustard for dipping, bitterballen are a beloved snack that you’ll find in almost every pub, restaurant, and party spread.

Beer Pairing: Bitterballen pair beautifully with a cold glass of Dutch pilsner, such as Heineken or Amstel. The crispness of the beer complements the richness of the beef filling, creating the perfect balance.

2. Kroketten

Similar to bitterballen but larger in size, kroketten are another iconic Dutch snack. These deep-fried, breadcrumb-coated rolls are typically filled with a savory meat filling, such as beef, veal, or chicken. Like bitterballen, kroketten are often served with mustard and are a popular choice for a quick bite on the go. The creamy, flavorful filling makes them a comforting treat at any time of day.

Beer Pairing: Kroketten are best enjoyed with a refreshing lager or a smooth wheat beer, like the Dutch brand Grolsch. The lightness of the beer offsets the richness of the meat filling.

3. Haring (Raw Herring)

For seafood lovers, haring (raw herring) is a must-try Dutch delicacy. Traditionally served with onions and pickles, the herring is often enjoyed by holding the fish by the tail and taking a bite, though it can also be served in a sandwich, called a broodje haring. The fish has a rich, briny flavor, and the added onions and pickles give it a delightful crunch and tanginess. It’s the perfect snack for those seeking a more adventurous flavor.

Beer Pairing: Herring goes wonderfully with a crisp, light pilsner or a Dutch pale ale like La Trappe. The beer’s subtle bitterness enhances the freshness of the fish, making for a satisfying pairing.

4. Dutch Cheese Platter

Dutch cheese is world-renowned, and no Dutch appetizer spread would be complete without a selection of local cheeses. Popular varieties like Gouda, Edam, and Leerdammer are often served with crackers, bread, or sliced vegetables. The creamy, nutty flavors of the cheese make for a perfect snack that can be enjoyed on its own or paired with other appetizers.

Beer Pairing: For cheese, try a malty beer like Krombacher or a stronger dark beer, such as La Trappe Dubbel. The sweetness of these beers balances the richness of the cheese, creating a harmonious pairing.

5. Patat (Dutch Fries)

While fries are enjoyed all around the world, Dutch patat are a bit different. Thick-cut and often served in a cone with a generous topping of sauces, these fries are a popular street food snack. The most famous Dutch sauce pairing is fritessaus, a creamy mayonnaise-like sauce, though options like peanut satay or ketchup are also widely enjoyed.

Beer Pairing: Patat goes well with a variety of beers, but a classic pairing would be with a Dutch pilsner like Amstel or Heineken. The crispness of the beer cuts through the richness of the fries and sauces.

6. Uitsmijter

An uitsmijter is a hearty Dutch sandwich typically made with eggs, ham, and cheese, served open-faced on thick slices of bread. While it’s more of a brunch dish, it can easily be turned into a satisfying snack. The warm, runny egg yolks and melted cheese create a comforting, flavorful bite.

Beer Pairing: This dish pairs well with a smooth, slightly bitter beer like Grolsch Premium Lager, which balances the richness of the eggs and cheese.

A Rich History

The tradition of eating raw herring dates back to the Middle Ages. The Dutch have long been known for their fishing prowess, particularly when it comes to herring. In the 14th century, Dutch fishermen developed a method of preserving herring by curing it with salt. This allowed the fish to be stored and transported for longer periods, making it a valuable food source for sailors and traders.

Over time, this preservation method evolved into the raw herring tradition we know today. The fish are typically caught in the North Sea between May and July, during the peak of their season. The freshest herring is known as Hollandse Nieuwe, or “new herring,” which refers to the first catch of the season. This tender, fatty fish is prized for its delicate texture and rich flavor.

The Art of Eating Raw Herring

Eating raw herring is a cultural experience in itself. The traditional way to enjoy it is by holding the fish by the tail and taking a bite. This method is so popular that you’ll often see people walking around markets, festivals, and harbors enjoying herring on the go. It’s typically served with finely chopped onions and pickles on the side to balance the rich, briny flavor of the fish.

For those less inclined to eat it raw, herring can also be served in a sandwich, called a broodje haring, where the fish is placed in a soft bun with onions and pickles. It’s a simple, yet flavorful snack that locals enjoy year-round, although it’s most popular in the summer months.

Where to Find the Best Herring

If you’re looking to try the freshest herring, head to one of the many fish stalls or harbors around the Netherlands. In cities like Amsterdam, Rotterdam, and The Hague, you’ll find traditional herring vendors offering the iconic fish straight from the source. The fish is often sold freshly caught, sometimes right from the boat, ensuring the best quality and flavor.

During the herring season, haringhandelaren (herring traders) set up stalls at major events and festivals, including the famous annual Haringmarkt in Scheveningen, where herring lovers gather to taste the first catch of the season. If you’re in the Netherlands during this time, be sure to stop by and try it for yourself.

1. Pannenkoeken (Dutch Pancakes)

Pannenkoeken are the Dutch equivalent of a large, thin pancake, often served as a main dish. Unlike the American-style pancakes, which are small and fluffy, pannenkoeken are more similar to French crêpes, but with a thicker texture. They are typically served with a variety of toppings, both sweet and savory, making them incredibly versatile.

Some of the most popular toppings for pannenkoeken include bacon, apples, cheese, mushrooms, or syrup. The Dutch often eat them with powdered sugar or fruit, and you can even find specialty pannenkoeken houses offering elaborate combinations of toppings. They are traditionally enjoyed during lunch or dinner, but many people indulge in them as a weekend breakfast or dessert.

How to Make Pannenkoeken at Home:

To make traditional Dutch pannenkoeken, you’ll need simple ingredients: flour, milk, eggs, a pinch of salt, and a little butter for cooking. The batter is poured into a hot, lightly greased frying pan, and cooked until golden on each side. You can top them with whatever your heart desires—cheese and ham for a savory option, or strawberries and whipped cream for a sweet treat.

Here’s a quick recipe:

• 1 cup of flour
• 1 cup of milk
• 1 egg
• Pinch of salt
• Butter for frying
• Toppings of your choice

Mix the ingredients into a smooth batter and cook the pancakes on medium heat, flipping when the edges start to lift.

2. Poffertjes (Dutch Mini Pancakes)

Poffertjes are small, fluffy, and sweet pancakes that are typically served as a dessert or snack. These bite-sized treats are made using a special batter that’s leavened with yeast, giving them a light, airy texture. They are usually cooked in a poffertjes pan, a griddle with several small, round indentations that help create their signature shape.

Once cooked, poffertjes are typically dusted with powdered sugar and served with a pat of butter. They are incredibly popular at fairs, festivals, and Christmas markets, where they are often served fresh and warm.

How to Make Poffertjes at Home:

While you might need a special poffertjes pan to get the perfect shape, you can still make these fluffy mini pancakes at home using a regular frying pan. The key to their soft, airy texture is the yeast in the batter.

Here’s a basic recipe for poffertjes:

• 2 cups of flour
• 1 packet of dry yeast
• 1 1/2 cups of milk
• 2 tablespoons of sugar
• 2 eggs
• Butter and powdered sugar for serving

Start by heating the milk and mixing it with the yeast to activate it. Then, whisk in the flour, sugar, and eggs to form a smooth batter. Let it rise for an hour before spooning small amounts of the batter into your pan. Flip them when bubbles start to form, and cook until golden brown. Serve with butter and a dusting of powdered sugar.

The Netherlands is renowned for its delicious cheese, with a long history of dairy farming and cheese-making traditions. From creamy, mild varieties to rich, aged flavors, Dutch cheeses are a must-try for any food lover. Whether you’re wandering through the streets of Amsterdam or exploring the countryside, here’s a look at some of the best varieties of Dutch cheese, their origins, and where to enjoy them.

1. Gouda

Perhaps the most famous Dutch cheese, Gouda is known for its rich, smooth texture and mild, nutty flavor. Originating from the town of Gouda (located in South Holland), this cheese comes in a variety of ages. Young Gouda is soft and creamy, while aged Gouda develops a firmer texture with a deep, caramel-like taste. The older the cheese, the more intense the flavor becomes.

You can find excellent Gouda at local cheese markets, especially in towns like Alkmaar and Edam, where vendors often offer tastings. Aged Gouda pairs wonderfully with fruits like apples and pears, or a glass of full-bodied wine.

2. Edam

Named after the town of Edam in North Holland, Edam cheese is another Dutch favorite. Known for its smooth, semi-firm texture and mildly salty flavor, Edam is traditionally sold in spherical wheels with a red wax coating. It’s slightly less rich than Gouda but still packed with flavor, making it an excellent choice for sandwiches or as part of a cheese board.

Edam cheese is often enjoyed young, but as it ages, it becomes drier and develops a sharper taste. You can find it in many local markets, particularly in Edam, where you’ll also discover a range of artisanal varieties.

3. Leerdammer

While not as old as Gouda or Edam, Leerdammer is a cheese that has won its place among the best. This semi-soft, yellow cheese is known for its unique holes and a delicate balance of sweet and savory flavors. It’s often described as a cross between Gouda and Swiss cheese. Leerdammer is perfect for melting, making it a great addition to sandwiches, burgers, or even a cheese fondue.

It’s widely available across the Netherlands, and you’ll likely find it in every cheese shop, along with other popular varieties.

4. Maasdam

If you enjoy the slightly sweet, nutty flavor of Swiss cheese, you’ll love Maasdam. This semi-hard cheese hails from the Maas Valley in southern Netherlands. It’s similar to Emmental, with a distinctive texture marked by large, irregular holes. Maasdam has a smooth and creamy consistency with a mild, nutty flavor that intensifies as it ages.

It’s great for melting or eating on its own with fresh bread or crackers.

1. Frites (Dutch Fries)

No list of Dutch street foods would be complete without frites. Dutch fries are more than just a side dish—they’re a beloved snack that can be found on nearly every corner. What makes them different from regular fries? First, Dutch frites are thick-cut, golden on the outside, and perfectly soft and fluffy on the inside. They’re typically served in a paper cone with a generous helping of sauce.

The most popular sauce to pair with your frites is mayonnaise, but don’t be surprised if you see other options like frites sauce (a tangy, creamy concoction), peanut sauce (satay), or even ketchup. Some adventurous eaters also opt for a combination of sauces, which is a local favorite. You’ll find frites stands, or frietkramen, all over the Netherlands, with the best ones often tucked away in busy squares or near popular attractions.

2. Kroketten (Croquettes)

A true Dutch comfort food, kroketten are deep-fried, breadcrumb-coated rolls filled with savory fillings, most commonly beef ragout or chicken. These crispy, golden snacks are a staple of Dutch street food and are usually served in a sandwich (a broodje kroket) or as a standalone snack. The outside is perfectly crunchy, while the inside is rich, creamy, and oh-so-satisfying.

If you’re visiting the Netherlands, kroketten are often sold at snack bars or from vending machines in train stations (yes, you read that right—vending machines). The most famous brand, Van Dobben, has been serving up kroketten for decades, and it’s a must-try if you want to experience the iconic snack.

While the classic beef version is a favorite, don’t be afraid to try variations filled with chicken, shrimp, or even vegetarian options. There’s no wrong way to enjoy a kroket, and every bite will take you deeper into Dutch culinary culture.

3. Poffertjes

For something on the sweeter side, poffertjes are a delightful Dutch street food treat that’s perfect for those with a sweet tooth. These little, fluffy, round pancakes are a staple at outdoor markets and fairs throughout the Netherlands. Made with a light batter, poffertjes are cooked in a special griddle with multiple small indentations, giving them their signature bite-sized shape.

When served, poffertjes are typically dusted with powdered sugar and a dollop of butter, making them the ultimate comfort food. During colder months or at festive occasions like Sinterklaas and King’s Day, these little pancakes are a popular choice for a warm, indulgent snack.

If you’re in the Netherlands during the winter, you’ll likely find street vendors offering poffertjes at Christmas markets and local festivals. Whether you’re grabbing a quick snack or enjoying a leisurely treat with a cup of hot chocolate, poffertjes are a sweet memory in the making.

4. Haring (Raw Herring)

For those with a more adventurous palate, haring is a quintessential Dutch street food that you’ll need to try at least once. This raw herring fish is traditionally served with chopped onions and pickles, and it’s eaten in one of two ways: either with a quick dip into the sauce or by holding the fish by the tail and taking a bite directly. While the idea of eating raw fish might sound daunting to some, haring is a delicacy in the Netherlands and a must-try for anyone who loves seafood.

Haring is often sold from street carts or at specialized haringhandelaren (herring stands), especially during the summer months when the fresh fish is in season. The best time to enjoy haring is during the Haringfeest (Herring Festival) in June, when the season’s first catch is celebrated.

5. Bitterballen

If you’ve enjoyed a pint of Dutch beer, then you’ve probably encountered bitterballen. These bite-sized, deep-fried balls of goodness are typically filled with a savory, spiced beef or veal ragout and served as an appetizer or snack. Crispy on the outside and velvety smooth on the inside, bitterballen are often enjoyed with a cold drink and are the perfect pairing for socializing in Dutch cafes or bars.

You can find bitterballen at almost any snack bar, but they’re especially popular at bruin cafés, the traditional Dutch brown bars where locals gather for a drink and some light snacks. A plate of bitterballen is usually served with mustard for dipping, adding a little tang to each savory bite.

Dutch Beer Culture: A Brief Overview

Dutch beer has long been a source of national pride, and the country boasts an impressive array of breweries. Famous names like Heineken, Amstel, and Grolsch are internationally recognized, but the Netherlands is also home to smaller, artisanal breweries producing unique, craft-style beers. The Dutch beer scene is diverse, offering everything from light, crisp lagers to dark, rich stouts and complex Belgian-style ales.

While the Netherlands is often associated with lager-style beers, the country’s beer culture is evolving, with more attention being given to unique craft beers, many of which are influenced by the rich brewing traditions of neighboring Belgium. With such variety, pairing Dutch beer with traditional food is a rewarding experience that can bring out the best in both.

Perfect Pairings for Dutch Food

1. Bitterballen and Dutch Pilsner

One of the most iconic Dutch snacks, bitterballen are crispy, deep-fried meatballs filled with a savory mixture of beef or veal ragout. These delicious little bites are a favorite at bars and cafes across the Netherlands, often served with mustard for dipping. To complement the richness of bitterballen, pair them with a classic Dutch pilsner.

Recommended Beer: Heineken or Grolsch. These pale lagers are light, crisp, and slightly bitter, which perfectly balances the deep-fried richness of the bitterballen while refreshing the palate between bites.

2. Kroketten and Dutch Amber Ale

Similar to bitterballen, kroketten are deep-fried snacks, but they come in a cylindrical shape. The filling usually consists of beef or chicken ragout. The crunchy exterior and soft interior of kroketten need a beer that has both malty sweetness and a good level of bitterness to balance the flavor. An amber ale is the perfect match.

Recommended Beer: La Trappe Amber. This Belgian-style Trappist ale is malty with caramel sweetness and a hint of bitterness that complements the savory richness of the kroket. Its smooth mouthfeel cuts through the fried coating, making every bite more enjoyable.

3. Dutch Cheese and Belgian-Style Ale

Dutch cheeses are some of the finest in the world, and the Netherlands is famous for varieties like Gouda, Edam, and Leyden. Gouda, with its creamy texture and nutty flavor, pairs wonderfully with a beer that has a bit more body, such as a Belgian-style ale. The slight sweetness and fruity notes of these ales complement the flavors in the cheese without overpowering it.

Recommended Beer: Brand Dubbel. This dark Belgian-style ale has malty sweetness and a hint of dried fruit, which enhances the richness of the Gouda or Edam. The complexity of the beer also matches well with stronger cheeses like Leyden, which has added spices like cumin.

4. Haring and Light Lager

In the Netherlands, haring (raw herring) is a traditional delicacy, often eaten with onions and pickles. While the idea of eating raw fish might seem unconventional to some, it is a beloved treat in Dutch culture. The delicate flavor of the herring requires a beer that is light and refreshing, without overwhelming the taste of the fish.

Recommended Beer: Amstel Light. This light lager has a clean, crisp profile that cleanses the palate and allows the subtle flavor of the herring to shine through. The slight bitterness of the beer enhances the freshness of the fish, while its effervescence offers a refreshing contrast to the richness of the onions and pickles.

5. Stamppot and Dutch Strong Ale

Stamppot is a traditional Dutch comfort food made of mashed potatoes mixed with various vegetables like kale or sauerkraut, often served with smoked sausage. This hearty dish pairs best with a stronger beer that can stand up to its rich, savory flavors. A Dutch strong ale provides the perfect balance of malt sweetness and bitterness to complement the comforting, earthy flavors of stamppot.

Recommended Beer: Amstel Bock. This seasonal dark beer is rich and malty, with flavors of caramel and dark fruits that perfectly match the earthy vegetables and savory sausage in stamppot. The beer’s subtle sweetness also complements the saltiness of the sausage, making it a perfect pairing for this beloved Dutch dish.

The Tradition of Dutch Appeltaart

Dutch appeltaart has a long history, dating back to the early 19th century. While the exact origin is not entirely clear, it’s believed that the Dutch were among the first to perfect apple pies, combining their abundance of apples with the easy-to-make pie crusts they had mastered. The popularity of appeltaart spread throughout the Netherlands and beyond, eventually becoming a staple of Dutch baking.

What makes Dutch appeltaart special is its unique combination of flavors and textures. The filling typically consists of sliced apples mixed with sugar, cinnamon, and sometimes raisins or currants. But it’s the crust that really sets it apart. A buttery, shortcrust pastry forms the base and the sides of the pie, while the top is often adorned with a lattice pattern or a solid layer of dough with a sprinkle of sugar for a satisfying crunch.

In the Netherlands, appeltaart is often served with a dollop of whipped cream or a scoop of vanilla ice cream, making it the perfect dessert for any occasion. The pie is also commonly enjoyed with a cup of coffee, especially during the afternoon, as part of the Dutch tradition of koffietijd—a relaxing coffee break.

How to Make Authentic Dutch Appeltaart

Now that you know the history, let’s dive into the delicious process of making an authentic Dutch appeltaart at home. The recipe is relatively simple but requires some attention to detail to get the perfect pie.

Ingredients:

For the crust:

• 2 ½ cups all-purpose flour
• 1 cup unsalted butter (cold and cubed)
• 1/2 cup granulated sugar
• 1 egg (for binding)
• A pinch of salt
• 2-3 tbsp cold water (if needed)

For the filling:

• 6-8 medium-sized tart apples (Granny Smith, Jonagold, or Braeburn work well)
• 1/2 cup granulated sugar
• 1 tbsp ground cinnamon
• 1 tbsp lemon juice
• 1/4 cup raisins or currants (optional)
• 1/4 cup chopped almonds (optional)
• 1 tbsp cornstarch (optional, to thicken)

For the topping:

• 1 egg (for egg wash)
• 2 tbsp sugar (to sprinkle on top)

Instructions:

1. Make the dough: Start by preparing the crust. In a large mixing bowl, combine the flour, sugar, and a pinch of salt. Add the cold, cubed butter and mix it into the flour using your fingers or a pastry cutter until the mixture resembles coarse crumbs. Add the egg and mix to form a dough. If the dough feels too dry, add cold water one tablespoon at a time until the dough comes together. Wrap the dough in plastic wrap and chill it in the refrigerator for at least 30 minutes.
2. Prepare the apples: While the dough is chilling, peel, core, and slice the apples into thin wedges. Place them in a large bowl and toss them with the sugar, cinnamon, and lemon juice. If you like, add raisins or currants for extra texture, along with chopped almonds for a nutty flavor. If the apple mixture seems too liquid, you can stir in some cornstarch to thicken it.
3. Assemble the pie: Preheat your oven to 350°F (175°C). Once the dough is chilled, divide it into two portions—one slightly larger than the other. Roll out the larger portion of dough on a lightly floured surface and use it to line the bottom and sides of a 9-inch pie dish. Press the dough into the corners and trim any excess. Fill the crust with the prepared apple mixture, packing it in tightly to ensure there are no gaps.
4. Create the lattice top: Roll out the remaining dough and cut it into strips. Arrange the strips in a lattice pattern over the apples. Pinch the edges of the top crust to seal it with the bottom crust, and then trim any excess dough. Brush the lattice top with a beaten egg for a golden finish and sprinkle the pie with sugar for extra crunch.
5. Bake the pie: Place the pie in the preheated oven and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. You may need to cover the edges of the crust with aluminum foil during baking if they begin to brown too quickly.
6. Cool and serve: Allow the appeltaart to cool for at least 30 minutes before serving, as this helps the filling set. Slice and serve with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect treat.

Tips for a Perfect Dutch Appeltaart:

• Use a mix of apples: For the best flavor, use a combination of tart and sweet apples. Granny Smiths or Braeburn apples are perfect for their tartness, while sweeter apples like Golden Delicious or Jonagold balance the flavor beautifully.
• Don’t overmix the dough: The key to a flaky, tender crust is not overworking the dough. Mix just until the dough comes together and avoid handling it too much.
• Let the pie cool before slicing: It’s tempting to cut into the pie immediately, but letting it cool helps the filling set and makes it easier to slice.